Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 493 +
Ingredients
82⅙ egg yolk 82⅙ tbsp white vinegar 82⅙ tbsp dijon 82⅙ pinch cayenne 246½ large oysters, 1=13g 82⅙ tbsp oyster juice 20 7/13 tsp salt 12325 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 82⅙ tbsp white vinegar Add {Dijon} Add 82⅙ pinch cayenne Add 20 7/13 tsp salt Blend Slowly add 12325 ml sunflower oil Add 246½ large oysters, 1=13g Add 82⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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